Article by Christine Budd
PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS
Ingredients:
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Two 6-ounce tilefish fillets
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 slices prosciutto, cut into strips
• 1/2 cup white wine
• 2 tablespoons chopped fresh flat-leaf parsley, plus whole sprigs for garnish
• 2 teaspoons capers
• Juice of 1/2 lemon
Directions:
Preheat the oven to 375 degrees F.
Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
Return the skillet to the stove top and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.
GRILLED SWORDFISH
Ingredients:
• 4 swordfish steaks 4-6 ounces each
• 1/4 cup olive oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1 teaspoon lemon zest
• 2 teaspoons fresh parsley chopped
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon minced garlic
• Lemon wedges for serving
Directions:
Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
Add the swordfish to the marinade.
Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.
GRILLED PEACHES
Ingredients:
• 4 peaches ripe but firm
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons honey
• Pinch of cinnamon
Directions:
Preheat a grill pan or outdoor grill to medium heat.
Cut the peaches in half and remove the pits.
Brush each peach half with vegetable oil.
Grill the peaches for 3-5 minutes or until dark grill marks form. Rotate the peaches halfway through to get cross-hatched grill marks.
In a small bowl, mix together the honey and cinnamon. Brush the honey mixture over the warm peaches, then serve.
BACON WRAPPED SCALLOPS
Ingredients:
• 1 1/2 lbs. large scallops
• 1/2 lb. thin-sliced bacon
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 cup good quality mayonnaise
• 1/4 cup siracha hot sauce
• 1 lime, juiced
• 2 tablespoons chopped cilantro, plus more for garnish
Directions:
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
Make the spicy mayo by combining the mayonnaise, siracha, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
LOBSTER MAC & CHEESE
Ingredients:
• 4 tablespoons butter divided use
• 2 tablespoons flour
• 2 1/2 cups water
• 4 cups whole milk
• 1 lb. corkscrew pasta such as cavatappi or cellentani
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 4 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 1/2 cups chopped cooked lobster meat plus more for garnish
• 1/2 cup panko breadcrumbs
• 2 tablespoons chives thinly sliced
Directions:
Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
Pour in the water and whisk until smooth and just thickened.
Add the milk and whisk until combined.
Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
Cook for 10-12 minutes, stirring occasionally, until pasta is done.
Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
Fold in the lobster meat. Transfer the pasta mixture to the prepared baking dish.
Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
Sprinkle with chives and garnish with addition chunks of lobster if desired. Serve immediately.
MAHI FISH STICKS
Ingredients
• 2 mahi fillets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons half and half
• 1/4 cup all-purpose flour
• 1/3 cup plain breadcrumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/2 cup vegetable oil for frying in pan (see note for baking)
Directions:
Slice fillets into 3/4” wide pieces.
Prepare breading station: in one shallow dish, whisk egg and half and half; in another dish, place flour; in the last dish, combine breadcrumbs with garlic powder and Italian seasoning.
Season fish pieces with salt and pepper.
Dip each fish stick in flour first, then egg mixture, then finally in breadcrumbs. Coat evenly, shake of excess. Repeat with all fish pieces. Set them on a plate next to stove. Prepare another plate with a paper towel.
To fry in pan: heat up vegetable oil in pan. Fry fish sticks in batches, until golden brown. Remove onto paper towel lined plate to absorb excess oil.
To bake: preheat oven to 375 degrees F. Bake fish sticks on parchment paper lined baking sheet for 15 to 18 minutes.
